Duck and sweet potato curry recipe

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 255 calories / serving
  • Freezable
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Duck and Sweet potato curry HERO

Heat the oil in a wok over a high heat. When good and hot, add the whole spices (mustard seeds, cardamom seeds, peppercorns and bay) and cook until they crackle and pop (this is when all of the wonderful flavours are released)

Turn the heat down and cook the onion, garlic and ginger for a couple of minutes to soften but not brown them.

Add the ground spices and tomato purée with a small amount of water to keep them from burning. Stir and cook for a minute and then stir in the duck breast strips. Add the chopped tomato, remaining water and sweet potato. Stir, season to taste, cover and simmer for 8-10 minutes. Uncover for the last minute or so to let it thicken.

Quickly make the yogurt and mint dip: simply mix the yogurt and the chopped mint.

Serve the curry with rice and the dip.

Serve this tasty curry with rice flavoured with cardamom, yogurt and fennel seeds, and Aloo Gobi.

*Inspired by Martin D’S. featured in the Realfood Cookbook 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 200g (7oz) duck breasts, sliced
  • ½tbsp vegetable oil, ghee or clarified butter
  • pinch mustard seeds (optional)
  • seeds from 2 cardamom pods
  • ½tsp black peppercorns
  • 1 bay leaf
  • ½ medium onion, peeled and thickly sliced
  • 1 garlic clove, chopped
  • 2tsp chopped ginger
  • ½tsp yogurt
  • 1tsp hot curry powder
  • ½tsp ground turmeric
  • 1tbsp tomato puree
  • 200ml (7fl oz) water
  • 1 tomato, skinned and chopped
  • 1 small sweet potato, cut into 2-3mm thick slices and these halved into semi circles
  • For the yogurt and mint dip

  • 2tbsp Greek-style yogurt
  • 1tbsp chopped mint leaves
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  • Energy 1073kj 255kcal 13%
  • Fat 10.3g 15%
  • Saturates 4.4g 22%
  • Sugars 8.2g 9%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 19.5g Protein 23.2g Fibre 4.7g


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